Spinach Souffle with Porcini sauce Recipe

Place the porcinis into a bowl, cover with hot water, and leave them to soak while you prepare the souffle.

Heat the butter and olive oil in a medium-sized saucepan. When the butter melts, stir in the flour, and cook the roux whisking, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes.

Remove the pan from the heat and whisk in the cayenne, the goat cheese, a good pinch of salt, and pepper to taste, whisking until the cheese is melted. Grate in a little nutmeg. Add the egg yolks, 1 at a time, whisking well after each addition, and whisk in the spinach.

Butter the inside of your souffle dish and coat lightly with breadcrumbs.

In a bowl with an electric mixer beat the egg whites with a pinch of salt and the cream of tartar until they hold stiff peaks. Whisk a quarter of the egg yokes into the cheese mixture, and then fold in the remaining whites gently but thoroughly. Pour the mixture into your prepared soufflé dish and bake the soufflé in the middle of a preheated 375°F. for oven about 35 minutes, or until it is puffed and golden. Serve immediately, topping each serving with a few spoons of the sauce.

To make the porcini sauce:

(this can be prepared while the souffle is baking)

Roughly chop the button mushrooms and sautee in the butter over medium-high until they release their liquid (about 5 minutes).

Drain the porcinis, reserving the cooking liquid, and add them to the pan. Cook the mushrooms together for a minute.

Add the glass of wine to the pan, and boil until the alcohol has nearly evaporated. Season with salt and pepper and then add 1 cup of the reserved soaking liquid.

Gently boil the mushroom mixture until it is reduced by half. Remove the pan from the heat and blend with an immersion blender until the mushrooms are finely chopped. If you wish, add the cream. Taste again for seasoning.